Simply How To Make Perfect Blueberry Mascarpone Tarts

Fresh summer fruit in mascarpone tarts. Reading the Game of Thrones series has whetted my appetite for capon, lemon cakes, sweet wines, freshly baked bread and fruit tarts. Baked fruit tarts, savory ones, cheesy ones and fresh ones. There will recipes from the Seven Kingdoms and beyond for the next month as the new season of Game of Thrones begins. But first is blueberry mascarpone tarts.

I thought I’d start with a tart that is made and ready in no time. This one is good for hot days and sparkling wines. For when you don’t have hours to spend in the kitchen, but still want a delicious dessert. The kind they might eat in warm Westeros or Dorne.

Blueberry Mascarpone Tarts
Blueberry Mascarpone Tarts

A crunchy crust holds up pillowy mascarpone cheese and whipped cream blended with lemon peel. Not Without Salt has a simple, melted butter tart crust that comes together in minutes and requires no chilling or rolling. (Her caramel walnut tart recipe is also plate scrapingly good). You can make it and eat in 30 minutes, which equals more time in the sun, less time indoors.

Blueberry Mascarpone Tarts Recipe
Blueberry Mascarpone Tarts Recipe

Blueberry Mascarpone Fruit Tart Recipe

Tart Shell

  • 1/4 cup (40 grams) powdered sugar
  • 1/2 cup (113 grams) butter, melted
  • 1/2 teaspoon vanilla
  • 1 cup (140 grams) flour
  • pinch of salt

Mascarpone Filling

  • 1/2 cup (4 ounces) mascarpone cheese
  • 1/2 cup (4 ounces) whipped cream, whipped
  • splash of vanilla
  • zest of one lemon
  • 1 to 2 tablespoons (10 to 20 grams) powdered sugar, to taste (I prefer less sugar to bring out the tartness of the berries)

Glaze and Toppings

  • Fresh berries
  • juice of one lemon
  • 2 tablespoon sugar

Method

Stir together melted butter, vanilla, sugar, flour and salt. Divide dough and press into two 5″ tart pans or one 10″. Pierce crust all over with fork. Cook at 180 C (350 F) for 20 minutes until golden. Let cool when done.

While the crust is baking, whip the whipping cream until peaks form. Stir in mascarpone cheese, powdered sugar, lemon zest, and vanilla. Beat until firm peaks form.

When tarts have cooled, divided filling between tarts and top with berries.

You may like also : Simply Easy How to Make Perfect Fudge Brownies Only 40 Mins

In a sauce pan heat the juice of one lemon and sugar until sugar melts and the mixture boils for 1 minute. Stir frequently to avoid burning. Using a pastry brush, coat berries with the lemon glaze. Serve and enjoy.

Tart shells and filling can be made ahead of time and assembled just before serving. Once assembled, the tart will stay firm and crisp for one day in the refrigerator.

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